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–+ servings
Lemon Sheet Cake

Lemon Sheet Cake That’s Moist, Zesty, and Easy to Make

This Lemon Sheet Cake is moist and zesty, perfect for gatherings and easily customizable.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Substitute with coconut sugar for a less refined option.
  • 2 tablespoons Lemon Zest Use unwaxed lemons for better zest quality.
  • 1 cup Unsalted Butter, softened Margarine or dairy-free butter works for a vegan version.
  • 1/2 cup Neutral Oil Or use applesauce for a lower-fat alternative.
  • 3 Eggs Chia seeds or flaxseeds mixed with water work as an egg replacer.
  • 1 cup Greek Yogurt Use sour cream or dairy-free yogurt as alternatives.
  • 2 teaspoons Vanilla Extract Try almond extract for a different twist.
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free needs.
  • 1 teaspoon Salt Do not omit as it enhances flavor.
  • 1 teaspoon Baking Powder Ensure it's fresh for effectiveness.
  • 1 teaspoon Baking Soda Ensure it's fresh for effectiveness.
For the Frosting
  • 8 ounces Cream Cheese, softened Leave it at room temperature for easy mixing.
  • 4 cups Powdered Sugar Sift it first for a smoother texture.
  • 2 teaspoons Vanilla Extract Feel free to swap with lemon extract for added zest.
  • 1/4 cup Fresh Lemon Juice Be sure to chill the frosting for better consistency.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • spatula
  • Sifter

Method
 

Step-by-Step Instructions for Lemon Sheet Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  2. Zest your lemons, aiming for about two tablespoons, and combine with granulated sugar, rubbing between your fingers.
  3. In a mixing bowl, cream the softened unsalted butter with the lemon-infused sugar until light and fluffy.
  4. Gradually mix in the neutral oil, then add the eggs one at a time, followed by Greek yogurt and vanilla extract.
  5. Sift in flour, baking powder, baking soda, and salt, and gently fold until just combined.
  6. Pour the batter into the prepared pan, leveling the top with a spatula.
  7. Bake for approximately 35 minutes, checking for doneness with a toothpick.
  8. While the cake cools, prepare the cream cheese frosting by beating together softened cream cheese and butter, then adding powdered sugar.
  9. Blend in fresh lemon juice and chill the frosting in the refrigerator.
  10. Once cooled, frost the top of the cake with the chilled cream cheese frosting and decorate as desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 80mgSugar: 22gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better emulsion. Avoid overmixing the batter for a light and fluffy cake.

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